Propolis with high flavonoid content collected by honey bees from Acacia paradoxa

Tran, Van Hoan; Duke, Rujee K.; Mellal, Abdallah Abu; Duke, Colin C.

doi:10.1016/j.phytochem.2012.06.002

Cited by 51 publications

(36 citation statements)

References 29 publications

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“…Palomino and others () determined the TPC of PE from various regions in Antioquia (Colombia) and found values between 22 and 75 mg GAE/mL. The results obtained from the current investigation strongly suggested that the phenolic content in PE can be associated with its plant source and is considered as an important parameter that can help establish the antioxidant and antimicrobial quality of propolis (Velázquez and others ; Tran and others ).…”

Section: Resultssupporting

confidence: 54%

Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

Vargas-Sánchez

Torrescano-Urrutia

Acedo-Félix

et al. 2014

Journal of Food Science

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The objective of this study was to evaluate the efficacy of propolis extract (PE) to reduce lipid oxidation and microbial growth on beef patties during refrigerated storage. Beef patties were manufactured by incorporating PE in 4 different treatments: (1) Control (no PE addition); (2) commercial propolis 1 (2% w/w; CP1); (3) commercial propolis 2 (2% w/w; CP2); and (4) noncommercial propolis (2% w/w; NCP). Raw patties were wrapped with polyvinyl chloride and stored at 2 °C for 8 d. Total phenolic content (TPC), free-radical scavenging activity (FRS), and polyphenolic content of the PE were evaluated using high-performance liquid chromatography (HPLC). Lipid oxidation (thiobarbituric acid-reactive substances (TBARS), conjugated dienes (CnDs), metmyoglobin (MetMb%), pH variation, and color (L*, a*, b*, C*, and h*), and microbial growth (mesophilic and psychrotrophic bacteria) of patty samples were measured. NCP treatment demonstrated the highest FRS (64.8% at 100 μg/mL), which correlated with TPC and the presence of polyphenolic compounds. Lipid oxidation (78.54%, TBARS; 45.53%, CnD; 58.57%, MetMb) and microbial mesophilic and psychrotrophic growth (19.75 and 27.03%, respectively) values were reduced by NCP treatment in refrigerated samples after 8 d. These results indicate that PE has great potential as a natural antioxidant and antimicrobial additive to extend the shelf life of beef patties.

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Section: Resultssupporting

confidence: 54%

Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

Vargas-Sánchez

Torrescano-Urrutia

Acedo-Félix

et al. 2014

Journal of Food Science

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“…In particular, dihydrochalcones are uncommon in natural sources . Frequent resin sources for propolis are Leguminosae species, such as ‘jurema‐preta’ (present work) and Acacia paradoxa (Leguminosae, Mimosoideae) …”

Section: Discussionmentioning

confidence: 99%

New propolis type from north‐east Brazil: chemical composition, antioxidant activity and botanical origin

et al. 2017

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“…8,45,65,66Y69 Other countries from which analyses of propolis samples have been published since 2005 include Algeria, 70 Argentina, 10 Cuba, 71,72 Dubai, 73 Egypt, 73 Honduras, 74 India, 75 Indonesia, 12 Iran, 76 Iraq, 6,77 Japan, 78 Jeju Island, Korea, 79 Jordan, 80 Kangaroo Island, Australia, 11,81 Kenya, 82 Mexico, 83,84 Myanmar, 85 Nepal, 86,87 Solomon Islands, 88 Turkey, 89 and the United Arab Emirates 73 (for a brief review, see Miguel and Antunes 90 ). Most recent research has focused on Brazilian propolis (notably the red variety).…”

Section: Constituents Of Other Types Of Propolismentioning

confidence: 99%

“…3,4 Despite the honeybees' preference for section Aigeiros poplars, exudates are also collected from other trees, for example, eucalyptus, birch, beech, alder, oak, willow, horse chestnut, pine, various conifers, and fruit trees. (Argentinan Andean propolis), 10 Acacia paradoxa DC (Kangaroo Island, Australia), 11 Mangifera indica L. (Indonesia), 12 and possibly Araucaria species (Brazil) and Xanthorrhoea species in Australia. These can be identified by comparing the chemical profiles of the propolis in the region concerned and the suspected plant sources by chromatographic investigations.…”

mentioning

confidence: 99%

Propolis

Groot¹

2013

Dermatitis

180

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Propolis (bee glue) is the resinous substance that bees collect from living plants for the construction and adaptation of their nests. It has antibacterial, antifungal, and antiviral properties and may have a wide range of other beneficial biological activities. Propolis is available as a dietary supplement, in products for the protection of health and prevention of diseases, in biopharmaceuticals, and as a constituent of (bio)cosmetics. In this article, the following aspects of propolis are reviewed: the nature and chemical composition, its biological properties and applications, contact allergy and allergic contact dermatitis (sensitizing potential, products causing contact allergy, clinical picture, frequency of sensitization, coreactivity and cross-reactivity, the allergens in propolis), and other adverse effects.

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Propolis with high flavonoid content collected by honey bees from Acacia paradoxa

Cited by 51 publications

References 29 publications

Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

New propolis type from north‐east Brazil: chemical composition, antioxidant activity and botanical origin

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